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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.allrecipes.com
A sweet and tart twist on apple cobbler that disappears at every dining table.
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A salad of broccoli, bacon, raisins, cashews, and onion gets a simple and sweet mayonnaise-based dressing in this easy recipe.
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Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
cooking.nytimes.com
Urban life makes true barbecue difficult, so grill this brisket over wood chips for the better part of an hour at home, then wrap the meat tightly in foil for an overnight run in the oven.
www.delish.com
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
www.foodnetwork.com
Get Baked Sweet Potato "Fries" Recipe from Food Network
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Try this recipe for sugar cookies filled with mint-chocolate candy and topped with a walnut.
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A simple and hearty ham and cheese breakfast casserole.
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Orange flavored spritz cookies. Try sandwiching them together with melted chocolate.
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These sweet and gooey blonde brownies make for a lovely afternoon treat.
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Without cornmeal, you can make a cornbread cake with self-rising flour and chopped pecans.